Classical or French cuisine defines a set of basic sauces called the five mother sauces, or in French Sauces Grandes (large sauces). These five main sauces are used in all professional kitchens, either separately or as a base ingredient for more complex sauces. The five main sauces do not include a set of sauces called bread sauces, which I will also include in this article. Bread sauces are delicious and easy to make using raw materials that most people simply throw away during cooking, without even realizing what can be done with it.
Here is a list of all mother sauces with the simplest sauces at the beginning:
Sauce Velouté, a blonde broth based on white broth. Bechamel sauce, milk-based sauce, thickened with a white hand. Tomato sauce, tomato sauce. Espagnole sauce enriched with brown broth sauce, which often uses beef or beef broth. Pesto sauce, emulsion of egg yolk, butter and lemon.
There are some terms that need clarification. Firstly, three of these sauces use a decoction. To make a good sauce, you really need to buy high-quality products or (much cheaper) do it yourself.
Another ingredient mentioned is rox. Roux is the French word (pronounced “roo”), which is simply 1: 1 fat (for example, butter, butter, vegetable oil, etc.) and flour by weight. The longer the ruks is cooked, the less the thickening force.
Here is the recipe for Velouté sauce, the simplest of maternal sauces:
1) Put 3 tablespoons of butter (40 g) in a small saucepan over medium heat and let it melt.
2) Add 5 tablespoons (40 g) of flour to the pan and mix constantly with flour for about 3 minutes. If after a lapse of time, the color of the Rus changes to dark yellow, stop.
3) Add any type of white broth that you want. White broth is a broth in which bones or vegetables are not fried before preparing the broth. Make sure the material is at room temperature or warmer. If it’s too cold, he can take on Ru.
4) Mix the broth and rux sauce well, then add the herbs; clove of minced garlic, a teaspoon of ground pepper, a sprig of thyme, sage leaf and bay leaf. You can experiment with the herbs that you put in this sauce.
5) Increase the heat until the sauce boils, and then reduce the heat to a minimum and let the sauce simmer for 30 minutes. Once this is done, strain to remove all herbs. You are ready to serve your Velouté sauce.
